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MARIASPARKLE
2/19/08 4:58 A
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| Thermos of home-made veggie soup, wraps, salads, hummous, fruit, leftover rice from night before mixed with chopped salad and veggies, tuna, chicken....
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| I pack every day and do a lot of leftovers. I make extra veggies and eat a couple cups with tuna and whole wheat roll. I take a couple pieces of fruit in case I need it... instead of unhealthy stuff!!
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| I like to make different things for lunch. Sometimes ww pasta with a can of tuna and frozen peas. Or cottage cheese with tuna and tomato. Frozen vegetables and Morning Star veggie burgers or Bocca burgers. I'll bring a burger and broccoli or asparagus. One of my favorite things is to take a potato and mic it and add salsa. Very good. You can add whatever you like on yours, broccoli and cheese or chili.
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| Sandwiches, steamed veggies, lots of fruit, almonds, chili, soup/crackers, low fat cheese or sting cheese.
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I will often take a wrap - and I will use either hummus or avocado (mixed w/ lemon juice to keep it from turning) to spread on the whole wheat tortilla and add my veggies and a bit of lean meat.
Another idea I use is to cook extra and take leftovers for lunch...I just do not take as much and then supplement it w/ a small salad or fruit, maybe some cottage cheese...
I also have to pack my lunch every day...but I also keep some of the Lean Cuisines (the spa meals only) in my freezer just in case - they use the whole grain pasta and veggies and leaner meats....I try not to eat them often as they are not as healthy as packing your own (depending on what you take of course) but they will do in a pinch!
Georgia
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Chicken Salad with Olive Vinaigrette
You can substitute 2 cups cooked chicken or turkey breast for vacuum-packed chicken.
1 cup uncooked Israeli couscous
1/4 cup chopped pitted kalamata olives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped capers
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 (7-ounce) packages 98% fat-free chicken breast in water
Cook couscous according to package directions, omitting salt and fat. Drain and rinse with cold water.
Combine olives and next 7 ingredients (olives through garlic) in a large bowl, stirring with a whisk. Add couscous to olive mixture; toss gently to coat. Stir in chicken just before serving.
Yield: 4 servings (serving size: 1 1/2 cups)
CALORIES 348 (28% from fat); FAT 10.7g (sat 1.2g,mono 6.4g,poly 0.9g); protein 25g; cholesterol 18mg; calcium 66mg; sodium 929mg; fiber 2.4g; iron 1.9mg; carbohydrate 34.9g
Cooking Light, JULY 2003
This is great for lunch! I use whole wheat couscous and one of those roasted chickens from the deli. Make extra, it's great left over the next day!
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XANADUREALM
2/10/08 5:08 P
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Wraps are great. I do mine with a piece of Romaine lettuce but whole wheat tortilla would be good. On one of my teams it was posted to take a deli turkey slice, sliced pickles, thin sliced onion and wrap with romaine. It was really good and crunchy due to the onion. I had some leftover sauerkraut that I wanted to get rid of so I put it on the wrap, warmed with a slice of swiss on top, then wrap. It was great!
Today, I made egg rolls and they would be great to take for lunch.
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MADELINE23
2/10/08 2:52 P
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Whole wheat pita pockets stuffed with :
tuna
chicken
Healthy Choice lunch meats are 10 calories per slice
egg salad
Make a pasta salad with more veggies than pasta.
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| I work in an office and am getting tired of salads and soup for lunches so am looking for ideas - what does everyone eat for lunch?
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